Rinse the raspberries, sort, drain, puree, and strain through a sieve.

2

Soak the gelatin in cold water.

3

Wrap each soufflé dish (or cup) with a folded strip of parchment paper and secure with tape.

4

In a small saucepan over low heat, melt the gelatin in the orange juice.

5

Beat the egg whites and powdered sugar in a mixing bowl with an electric hand mixer until stiff. Add the raspberry puree and lemon juice and beat briefly, until combined. Gently fold in the gelatin.

6

Whip the cream, fold into the raspberry mixture, then spoon into the ramekins and place in the refrigerator for about 3 hours. To serve, remove the strip of parchment and garnish the souffle with fresh raspberries.